Spaghettone vongole, luppini e bottarga di muggine

First course

Homemade ravioli filled with buffalo ricotta and lemon zest from Sorrento, seabass ragu and bottarga (cured fish eggs) from grey mullet.

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Vialone Nano rice from Veneto served with sauce of Sorrento's tomatoes, Piccadilly Vesuvio tomato confit, basil and stracciatella cheese.

1 ratings

€ 26.50

Homemade Malloreddus (typical gnocco from Sardinia) with Tuscan sausage ragu and Sardinian pecorino sauce.

€ 26.50

Lasagna in our way with lamb ragu’, béchamel, Grana padano cheese, fennel and pecorino cheese sauce.

€ 26.50